Ingredients for ca.1 springform pan (26 cm Ø, 12 pieces):
For the dough:
500 g kale (e.g. Low from Rosewillow, blanched 250 g)
5 eggs (size M), separated
4 tablespoons hot water
130 g finest sugar
1 packet of bourbon vanilla sugar
salt
8 tbsp. breadcrumbs
1/2 tsp. baking powder
250 g ground almonds
1 tsp. cinnamon
freshly grated nutmeg
grated peel of 1 organic orange
Also:
oil for the mold
50 g white couverture
1/2 cube coconut fat (approx. 12 g)
Matcha - green tea powder
Preparation:
1. Clean kale, wash and spin dry, remove the, stems. Separate leaves from midribs (use leaf ribs elsewhere). Steep leaves in in salted water for 2 to 3 minutes, rinse with ice and drain well. Finely chop leaves, then squeeze.
2. Cut out a round piece of baking paper for the springform pan. Lightly grease the bottom of the pan, place the baking paper on top and also grease with oil. (This makes it easier to pull the cake onto a cake plate). Preheat the oven to 180 °C (gas 23, convection oven 160 °C).
3. Beat the egg yolks and water in a bowl until foamy, gradually add two thirds of the sugar and vanilla sugar for about 5 minutes until a creamy and firm mixture is formed.
4. Beat egg whites and salt until stiff, adding remaining sugar. Slide beaten egg whites over egg yolk mixture and fold in with a wooden spoon. Mix half of the bread crumbs with baking powder and stir in with almonds, cinnamon, nutmeg and orange zest. Squeeze the kale again, mix with the remaining breadcrumbs and gently stir into the mixture.
5. Pour the mixture into the springform pan and smooth it out. Bake in the oven (middle rack)for about 40 minutes. Remove and let rest for about 10 minutes. Open the sides of the springform pan and loosen with a knife all around. Let the cake cool, then place it on a cooling rack.
6. For the decoration, melt the couverture and coconut oil in a metal bowl over a hot water bath. Remove the bowl from the bain-marie, allow to cool, and then mix everything well. Using a teaspoon, spread the melted couverture in stripes, first in one direction, then in the other. Finally, sprinkle the cakewith Matcha green tea powder.
Preparation time approx.: 75 minutes (plus cooling time)
Nutritional values per serving approx:
Calories: 787
Joule: 3297
Protein: 23,4 g
Fat: 47.9 g
(FoodCentrale by ddp images)
